Paleo Spaghetti and meatballs!

• Meatballs:
• 1 pound lean ground beef
• 1 medium onion, peeled and grated
• 2 cloves garlic, minced
• 2 TBLSP chopped fresh basil (1/2 TBLSP dried)
• 2 TBLSP chopped fresh Oregano (1/2 TBLSP dried)
• 1 tsp red pepper flake
• 1/2 C diced apples or cooked quinoa
• 1 egg, wisked
• 1/4 C milk
• Salt and pepper to taste
• Pasta:
• 1 large spaghetti squash
• 2 cups cold water
• Salt and olive oil
• Sauce:
• 1 14 oz can crushed tomatoes
• 1 TBLSP honey
• Same amount of fresh herbs (dried) as meatballs
• 1 tsp red pepper flake
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 C chopped/sliced mushrooms
• 4 oz can sliced black olives
• ½ zucchini squash sliced
• 1 small bell pepper, chopped
• 1 TBSLP olive oil

Directions

1. Meatballs: Dump All ingredients for meatballs into mixing bowl. Mix by hand until all ingredients are throughout meat mixture. Heat 1 TBLSP oil in a pan. Wet hands with water and begin forming meatballs about the size of a golf ball (or smaller), trying to keep them all the same size. Place in heated skillet and cook on all sides until brown. Cook meatballs in two batches so as not to overcrowd your pan. Keep warm on stove top until sauce is done.
2. Squash: Carefully cut squash in half. Scoop out seeds. Place cut side down in 2-3 inches of water in a pot. Turn on high and put on lid. Cook for 20 minutes or until knife inserted into skin comes out easily. Drain and shred with a fork.
3. While waiting for squash to cook begin making sauce by putting 2 more TBLSPs olive oil into a sauté skillet. Toss in onions, pepper flake and garlic. Cook until translucent. Add rest of the chopped veggies, and cook three to five minutes. Add tomato, herbs and season. Add meatballs, and simmer on low stirring every once in a while. Cook for 20-30 minutes.
4. Serve with "pasta", dishing out 4-6 meatballs onto each plate. Serves 4-6.

Footnotes

• This recipe can be made vegetarian by not making meatballs and just the sauce with all the veggies and serving over the cooked squash.